Effect of various pretreatments on the quality of vacuum-fried carrot chips

Effect of various pretreatments on the quality of vacuum-fried carrot chips

10.1080/07373930600952826

Saved in:
Bibliographic Details
Main Authors: Fan, L.-P., Zhang, M., Mujumdar, A.S.
Other Authors: MECHANICAL ENGINEERING
Format: Article
Published: 2014
Subjects:
Air drying
Blanching
Breaking strength
Carotene
Carrot
Fat content
Osmotic dehydration
Quality
Vacuum frying
Vitamin C
Online Access:http://scholarbank.nus.edu.sg/handle/10635/60085
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: National University of Singapore
Description
Summary:10.1080/07373930600952826

Similar Items